Cranberry-Balsamic Pork Skillet

Ingredients

• 3 Tbsp classic balsamic vinaigrette dressing made with extra virgin olive oil kraft
• 1.5 cups cranberries fresh
• 0.3 tsp garlic minced
• 1 Tbsp oil divided
• 0.3 cup orange juice 
• 1 lb pork tenderloin 
• 2 Tbsp onions red finely chopped
• 0.3 cup sugar 

Equipment

• frying pan
• cutting board

Directions

1. Cut meat into 4 pieces; place, cut sides down, on cutting board. Flatten to 1-1/2-inch thickness.
2. Heat 2 tsp. oil in large skillet on medium-high heat.
3. Add meat; cook 18 to 20 min. or until done (145F), turning occasionally.
4. Transfer to plate; cover to keep warm.
5. Heat remaining oil in skillet.
6. Add onions and garlic, cook and stir 30 sec. Stir in orange juice; bring to boil, stirring frequently to scrape browned bits from bottom of skillet.
7. Add sugar; cook and stir 30 sec. or until dissolved. Stir in cranberries; return to boil. Simmer on medium-low heat 5 min. or until cranberries are tender. Stir in dressing; simmer 1 min.
8. Serve meat topped with sauce.